Prep Time
25 Minutes
Cook Time
15 Minutes
Makes
6
Ingredients
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1 packet Mission Soft & Fluffy Wraps
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2 cups of fresh cherries, pitted (kept whole)
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½ cup of sugar
2 tbsp cornflour
1 egg, whisked
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1 x 9-12 cm heart shaped cookie cutter
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1 x 2 cm heart shaped cookie cutter
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Instructions
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Step 1
Place cherries in a saucepan over medium heat. Cook, stirring often until cherries release their juice and come to a simmer, about 10 to-15 mins. Stir often.
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Step 2
Whisk together the sugar and cornstarch in a bowl until well combined. Pour the mixture into the hot cherries and juice, stirring until thoroughly mixed.
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Step 3
Bring to a simmer over low heat and cook for about 2 minutes, or until the mixture thickens and the sugar has dissolved.
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Step 4
Remove from heat and let cool completely before using as pie filling.
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Step 5
Place 2 Soft and Fluffy Wraps on a cutting board. Use a large heart-shaped cutter to cut out 2 heart shapes. Then, use a smaller heart-shaped cutter to create a smaller heart from the leftover wrap.
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Step 6
Place 1 tbsp of pie filling in the centre of one heart. Using a pastry brush, lightly brush egg wash around the edges of the heart. Place the second heart on top, then use a fork to gently press the edges together to seal.
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Step 7
Gently brush the entire large heart with egg wash.
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Step 8
Use a small brush to paint some of the thickened pie filling onto the smaller heart. Place the smaller heart in the centre of the large heart, pressing gently to stick.
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Step 9
Place hearts on a lined baking tray and bake in a 180°C oven for about 15 minutes, or until golden brown. Serve warm.
